[{"_1":2,"_98":-5,"_99":-5},"loaderData",{"_3":4,"_97":-5},"routes/search._index",{"_5":6,"_96":37},"posts",[7,71],{"_8":9,"_10":11,"_12":13,"_54":55,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_68":69,"_70":67},"fileName","Bun Cha Lemongrass","slug","bun-cha-lemongrass-grilled-meatballs","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_41":42,"_43":44,"_45":46,"_47":48,"_49":50,"_51":44,"_52":53},"title","public",true,"date","2024-12-16T14:30:00Z","description","Vietnamese grilled pork meatballs with lemongrass, served with vermicelli and tangy nuoc mam dipping sauce","category","main-dish","cuisine","Vietnamese","prep_time","45 minutes","cook_time","20 minutes","servings",4,"difficulty","medium","tags",[35,36,37,38,39,40],"vietnamese","grilled","meatballs","lemongrass","nuoc-mam","vermicelli","visual_style","vintage-cookbook photographs with polaroid-instant elements and warm golden hour lighting, featuring weathered wooden surfaces and authentic Vietnamese street food aesthetic with subtle raccoon paw prints in condensation on glass bowls","cover","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-lg.webp","cover-xs","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-xs.webp","cover-sm","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-sm.webp","cover-md","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-md.webp","cover-lg","cover-xl","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-xl.webp","firstParagraphText","Lemongrass-infused meatballs that char beautifully on the grill, served with tangy nuoc mam sauce and fresh herbs—that's bun cha. The secret is mincing the lemongrass so fine it becomes part of the meat's texture, releasing citrusy fragrance with every bite while the dipping sauce bridges sweet, sour, and umami in perfect harmony.","plain","Lemongrass-infused meatballs that char beautifully on the grill, served with tangy nuoc mam sauce and fresh herbs—that's bun cha. The secret is mincing the lemongrass so fine it becomes part of the meat's texture, releasing citrusy fragrance with every bite while the dipping sauce bridges sweet, sour, and umami in perfect harmony.IngredientsFor the Meatballs🥩 500g ground pork (20% fat content)🌿 3 lemongrass stalks, finely minced🧄 4 garlic cloves, minced🧅 2 shallots, finely diced🍯 2 tbsp palm sugar🥄 2 tbsp fish sauce🧂 1 tsp white pepper🥄 1 tbsp cornstarchFor the Nuoc Mam Sauce🐟 4 tbsp fish sauce💧 4 tbsp water🍋 3 tbsp lime juice🍯 3 tbsp palm sugar🧄 2 garlic cloves, minced🌶️ 2 Thai chilies, sliced thin🥕 2 tbsp pickled carrot, julienned🥒 2 tbsp pickled daikon, juliennedFor Serving🍜 400g rice vermicelli noodles🥬 Butter lettuce leaves🌿 Fresh herbs: mint, cilantro, perilla🥒 Cucumber, sliced🥜 Crushed peanutsLemongrass meatball preparation processInstructionsPrepare the Nuoc Mam SauceDissolve the sugar: In a bowl, whisk palm sugar with warm water until completely dissolved.Build the base: Add fish sauce and lime juice. The ratio should taste balanced – not too salty, not too sweet.Add aromatics: Stir in minced garlic and sliced chilies. Let this sit for 10 minutes to develop flavor.Finish with pickles: Add julienned pickled vegetables for crunch and tang. This sauce improves as it sits.Make the MeatballsPrep the lemongrass: Remove tough outer layers and mince the tender white parts extremely fine. This is crucial – large pieces will be unpleasant to bite.Mix the meat: Combine pork, lemongrass, garlic, shallots, palm sugar, fish sauce, white pepper, and cornstarch. Mix gently but thoroughly.Rest the mixture: Let it sit for 20 minutes. This allows the lemongrass to perfume the meat and the cornstarch to bind.Shape: Form into walnut-sized balls. Wet hands prevent sticking.Grill and ServeHeat the grill: Medium-high heat. You want good char without burning the lemongrass.Grill the meatballs: 3-4 minutes per side, turning carefully. The lemongrass should caramelize, not blacken.Prepare noodles: Soak rice vermicelli in hot water until tender, about 5 minutes. Drain and rinse with cold water.Assemble: Place noodles in bowls, top with hot meatballs, fresh herbs, cucumber, and lettuce. Serve nuoc mam sauce on the side.Final Bun Cha assembly with nuoc mam sauceThe Raccoon's TwistInstead of traditional patties, these lemongrass-packed spheres cook more evenly and hold their aromatic oils better. The key is mincing the lemongrass so fine it becomes part of the meat's texture rather than fibrous intrusions.The nuoc mam sauce here gets extra depth from the pickled vegetables – they're not just garnish but integral to the flavor balance. Make extra sauce; it keeps for days and improves everything from simple grilled vegetables to leftover rice.Serving NotesBun Cha is meant to be interactive. Diners wrap herbs and meatballs in lettuce, dip everything in the sauce, and slurp noodles between bites. The contrasts – hot meatballs, cool herbs, tangy sauce, soft noodles – create the magic.For the best experience, serve everything at once while the meatballs are still sizzling. The residual heat will gently wilt the herbs when wrapped together.For more about Vietnamese herb culture and the interactive dining traditions, check out my Vietnam travel notes.","html","

Lemongrass-infused meatballs that char beautifully on the grill, served with tangy nuoc mam sauce and fresh herbs—that's bun cha. The secret is mincing the lemongrass so fine it becomes part of the meat's texture, releasing citrusy fragrance with every bite while the dipping sauce bridges sweet, sour, and umami in perfect harmony.

Ingredients

For the Meatballs

🥩 500g ground pork (20% fat content)
\n🌿 3 lemongrass stalks, finely minced
\n🧄 4 garlic cloves, minced
\n🧅 2 shallots, finely diced
\n🍯 2 tbsp palm sugar
\n🥄 2 tbsp fish sauce
\n🧂 1 tsp white pepper
\n🥄 1 tbsp cornstarch

For the Nuoc Mam Sauce

🐟 4 tbsp fish sauce
\n💧 4 tbsp water
\n🍋 3 tbsp lime juice
\n🍯 3 tbsp palm sugar
\n🧄 2 garlic cloves, minced
\n🌶️ 2 Thai chilies, sliced thin
\n🥕 2 tbsp pickled carrot, julienned
\n🥒 2 tbsp pickled daikon, julienned

For Serving

🍜 400g rice vermicelli noodles
\n🥬 Butter lettuce leaves
\n🌿 Fresh herbs: mint, cilantro, perilla
\n🥒 Cucumber, sliced
\n🥜 Crushed peanuts

$\"Lemongrass$

Instructions

Prepare the Nuoc Mam Sauce

Dissolve the sugar: In a bowl, whisk palm sugar with warm water until completely dissolved.
Build the base: Add fish sauce and lime juice. The ratio should taste balanced – not too salty, not too sweet.
Add aromatics: Stir in minced garlic and sliced chilies. Let this sit for 10 minutes to develop flavor.
Finish with pickles: Add julienned pickled vegetables for crunch and tang. This sauce improves as it sits.

Make the Meatballs

Prep the lemongrass: Remove tough outer layers and mince the tender white parts extremely fine. This is crucial – large pieces will be unpleasant to bite.
Mix the meat: Combine pork, lemongrass, garlic, shallots, palm sugar, fish sauce, white pepper, and cornstarch. Mix gently but thoroughly.
Rest the mixture: Let it sit for 20 minutes. This allows the lemongrass to perfume the meat and the cornstarch to bind.
Shape: Form into walnut-sized balls. Wet hands prevent sticking.

Grill and Serve

Heat the grill: Medium-high heat. You want good char without burning the lemongrass.
Grill the meatballs: 3-4 minutes per side, turning carefully. The lemongrass should caramelize, not blacken.
Prepare noodles: Soak rice vermicelli in hot water until tender, about 5 minutes. Drain and rinse with cold water.
Assemble: Place noodles in bowls, top with hot meatballs, fresh herbs, cucumber, and lettuce. Serve nuoc mam sauce on the side.

$\"Final$

The Raccoon's Twist

Instead of traditional patties, these lemongrass-packed spheres cook more evenly and hold their aromatic oils better. The key is mincing the lemongrass so fine it becomes part of the meat's texture rather than fibrous intrusions.

The nuoc mam sauce here gets extra depth from the pickled vegetables – they're not just garnish but integral to the flavor balance. Make extra sauce; it keeps for days and improves everything from simple grilled vegetables to leftover rice.

Serving Notes

Bun Cha is meant to be interactive. Diners wrap herbs and meatballs in lettuce, dip everything in the sauce, and slurp noodles between bites. The contrasts – hot meatballs, cool herbs, tangy sauce, soft noodles – create the magic.

For the best experience, serve everything at once while the meatballs are still sizzling. The residual heat will gently wilt the herbs when wrapped together.

For more about Vietnamese herb culture and the interactive dining traditions, check out my Vietnam travel notes.

","toc",[],"originalFilePath","recipes/Bun Cha Lemongrass.md","firstImage","/_repo/medias/a11bdb7209e00ef37a8d7e038d6c66b89c490174f22616445221155941b07387-lg.webp","rating",5,"reviewCount",1,"avgRating",{"_8":72,"_10":73,"_12":74,"_54":90,"_56":91,"_58":92,"_60":93,"_62":94,"_64":95,"_66":67,"_68":69,"_70":67},"Banh Mi","banh-mi-vietnamese-sandwich",{"_14":72,"_15":16,"_17":75,"_10":73,"_19":76,"_21":22,"_23":77,"_25":28,"_27":78,"_29":30,"_31":32,"_33":79,"_41":84,"_43":85,"_45":86,"_47":87,"_49":88,"_51":85,"_52":89},"2024-06-16T12:00:00Z","The perfect Vietnamese sandwich - crispy baguette loaded with savory pork, pickled vegetables, and fresh herbs","Vietnam","15 minutes",[80,81,35,82,83],"sandwich","pork","street-food","herbs","vibrant street food photography with warm golden lighting and rich textures. Documentary-style shots capturing the layered construction and fresh ingredients, with influences from Vietnamese street market aesthetics. Bright greens from herbs, golden baguette crusts, and colorful pickled vegetables creating an appetizing and authentic street food energy.","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-lg.webp","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-xs.webp","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-sm.webp","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-md.webp","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-xl.webp","There's something magical about a proper banh mi—the way the crispy baguette gives way to tender meat, the cool crunch of pickled vegetables cutting through rich pâté, fresh herbs brightening everything up. It's Vietnamese street food at its finest, a perfect balance of French technique and Southeast Asian flavors that somehow makes complete sense.","There's something magical about a proper banh mi—the way the crispy baguette gives way to tender meat, the cool crunch of pickled vegetables cutting through rich pâté, fresh herbs brightening everything up. It's Vietnamese street food at its finest, a perfect balance of French technique and Southeast Asian flavors that somehow makes complete sense.The key is in the assembly and the contrast of textures. Every bite should give you crispy, creamy, tangy, savory, and fresh all at once. It sounds complicated, but once you get the rhythm down, it's actually pretty straightforward.Ingredients🥖 4 Vietnamese baguettes (or good French baguettes)🥩 1 lb pork shoulder or pork chops, thinly sliced🫒 2 tbsp vegetable oil🧄 3 cloves garlic, minced🥄 3 tbsp soy sauce🍯 1 tbsp sugar🌶️ 1 tsp chili garlic sauce🧈 4 tbsp butter, softened🍖 4 tbsp pâté (optional but traditional)🥒 1 English cucumber, sliced thin🌿 Fresh cilantro sprigs🌿 Fresh mint leaves🌶️ 2-3 jalapeño peppers, sliced thin🥕 Vietnamese Pickled Vegetables (carrots and daikon)🥄 Maggi seasoning sauce or soy sauce for finishingFor Chicken Variation:🍗 1 lb chicken thighs, boneless and skinlessFor Tofu Variation:🟡 1 lb firm tofu, sliced and pan-friedInstructionsMarinate the pork. Mix soy sauce, sugar, chili garlic sauce, and half the garlic. Toss with sliced pork and let it marinate for at least 15 minutes, longer if you have time.Get your pickles ready. If you don't have Vietnamese Pickled Vegetables already made, start them first—they need at least an hour to develop flavor, though they're better after a day.Prep ingredientsCook the pork. Heat oil in a large skillet over medium-high heat. Add remaining garlic and cook for 30 seconds, then add the marinated pork. Stir-fry until cooked through and slightly caramelized, about 5-7 minutes. The edges should be a little crispy.Prep the baguettes. Split each baguette lengthwise, leaving one side attached like a hinge. Pull out some of the soft interior to make room for fillings—you want a crispy shell that can hold everything without falling apart.Toast if you want. Some people like their baguettes toasted lightly, others prefer them fresh. Your call, but if you toast, do it lightly so they don't get too hard to bite through.Assembly is everything. Spread butter on both sides of the baguette, then pâté on one side if using. Layer in the hot pork, then cucumber slices, pickled vegetables, fresh herbs, and jalapeño slices. Finish with a few drops of Maggi or soy sauce.Assembly processServe immediately. Banh mi is best eaten right after assembly while the bread is still crispy and the pork is still warm. The contrast of temperatures and textures is what makes it special.VariationsBanh Mi Ga: Use marinated chicken thighs instead of pork. Cook until golden and slightly charred.Banh Mi Chay: Vegetarian version with marinated and pan-fried tofu, plus extra vegetables like avocado or roasted eggplant.Different Proteins: Try Vietnamese meatballs, grilled beef, or even leftover roast pork. The formula works with almost any savory protein.Cultural NotesBanh mi is the perfect example of Vietnamese adaptability—taking the French baguette left over from colonial times and making it completely their own. The pickled vegetables, fresh herbs, and umami-rich proteins create something that's distinctly Vietnamese despite the French bread foundation.The best banh mi spots often have their own signature touches—maybe a special pâté blend, a particular herb combination, or a secret sauce. The version here is pretty traditional, but feel free to experiment once you get the basic technique down.Make sure you have those Vietnamese Pickled Vegetables on hand—they're what really makes the sandwich sing. The tangy crunch is essential for cutting through all the rich flavors and adding that signature Vietnamese brightness.","

There's something magical about a proper banh mi—the way the crispy baguette gives way to tender meat, the cool crunch of pickled vegetables cutting through rich pâté, fresh herbs brightening everything up. It's Vietnamese street food at its finest, a perfect balance of French technique and Southeast Asian flavors that somehow makes complete sense.

The key is in the assembly and the contrast of textures. Every bite should give you crispy, creamy, tangy, savory, and fresh all at once. It sounds complicated, but once you get the rhythm down, it's actually pretty straightforward.

Ingredients

🥖 4 Vietnamese baguettes (or good French baguettes)
\n🥩 1 lb pork shoulder or pork chops, thinly sliced
\n🫒 2 tbsp vegetable oil
\n🧄 3 cloves garlic, minced
\n🥄 3 tbsp soy sauce
\n🍯 1 tbsp sugar
\n🌶️ 1 tsp chili garlic sauce
\n🧈 4 tbsp butter, softened
\n🍖 4 tbsp pâté (optional but traditional)
\n🥒 1 English cucumber, sliced thin
\n🌿 Fresh cilantro sprigs
\n🌿 Fresh mint leaves
\n🌶️ 2-3 jalapeño peppers, sliced thin
\n🥕 Vietnamese Pickled Vegetables (carrots and daikon)
\n🥄 Maggi seasoning sauce or soy sauce for finishing

For Chicken Variation:

🍗 1 lb chicken thighs, boneless and skinless

For Tofu Variation:

🟡 1 lb firm tofu, sliced and pan-fried

Instructions

Marinate the pork. Mix soy sauce, sugar, chili garlic sauce, and half the garlic. Toss with sliced pork and let it marinate for at least 15 minutes, longer if you have time.

Get your pickles ready. If you don't have Vietnamese Pickled Vegetables already made, start them first—they need at least an hour to develop flavor, though they're better after a day.

$\"Prep$

Cook the pork. Heat oil in a large skillet over medium-high heat. Add remaining garlic and cook for 30 seconds, then add the marinated pork. Stir-fry until cooked through and slightly caramelized, about 5-7 minutes. The edges should be a little crispy.

Prep the baguettes. Split each baguette lengthwise, leaving one side attached like a hinge. Pull out some of the soft interior to make room for fillings—you want a crispy shell that can hold everything without falling apart.

Toast if you want. Some people like their baguettes toasted lightly, others prefer them fresh. Your call, but if you toast, do it lightly so they don't get too hard to bite through.

Assembly is everything. Spread butter on both sides of the baguette, then pâté on one side if using. Layer in the hot pork, then cucumber slices, pickled vegetables, fresh herbs, and jalapeño slices. Finish with a few drops of Maggi or soy sauce.

$\"Assembly$

Serve immediately. Banh mi is best eaten right after assembly while the bread is still crispy and the pork is still warm. The contrast of temperatures and textures is what makes it special.

Variations

Banh Mi Ga: Use marinated chicken thighs instead of pork. Cook until golden and slightly charred.

Banh Mi Chay: Vegetarian version with marinated and pan-fried tofu, plus extra vegetables like avocado or roasted eggplant.

Different Proteins: Try Vietnamese meatballs, grilled beef, or even leftover roast pork. The formula works with almost any savory protein.

Cultural Notes

Banh mi is the perfect example of Vietnamese adaptability—taking the French baguette left over from colonial times and making it completely their own. The pickled vegetables, fresh herbs, and umami-rich proteins create something that's distinctly Vietnamese despite the French bread foundation.

The best banh mi spots often have their own signature touches—maybe a special pâté blend, a particular herb combination, or a secret sauce. The version here is pretty traditional, but feel free to experiment once you get the basic technique down.

Make sure you have those Vietnamese Pickled Vegetables on hand—they're what really makes the sandwich sing. The tangy crunch is essential for cutting through all the rich flavors and adding that signature Vietnamese brightness.

",[],"recipes/Banh Mi.md","/_repo/medias/967bd3ebcdd58d50057104923f7056d1c88c8dc5342425a0b196494b74534cac-lg.webp","query","root","actionData","errors"]

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Bun Cha Lemongrass

Banh Mi